This time, I visited Il Teatrino da Salone. It is a restaurant that has been operating under the Salone Group since 2010. I had previously visited SALONE2007 in Chinatown and was impressed by the courses featuring Italian regional cuisine and monthly changing menus, which made me curious about other restaurants in the group. This restaurant is located about a 15-minute walk from Hiroo Station. It is relatively far to walk, so using a taxi or other means of transportation would be convenient. As you descend the stairs of the building, the atmosphere becomes luxurious. When you open the door and enter, unlike SALONE2007, you are led to an L-shaped counter space. The dim lighting and counter seating make it a perfect place for a date. There are also about three table seats available. Now, onto the course meal. The first course consisted of three snacks. Grissini: Crispy breadsticks with flavorful prosciutto. Bagna Cauda: A soft and moist pastry-like texture with a rich paprika flavor.

Counter seating again this time. The overall atmosphere is designed to evoke a river setting, with Takaharu Hori's white pottery displayed beautifully. There is also a new charcoal grilling corner, which is fun to watch the cooking process! Here are some particularly impressive dishes: - Minced horse meat under strawberries. The acidity of the strawberries paired with raw meat is surprisingly good. The grape sansho pepper accent is fantastic. - Ibaraki white fish tagliolini. The white fish is large and fresh! - Two types of ravioli with black shiitake mushrooms. The two types of ravioli paired with two types of wine is the best! - Golden eye snapper. The savory aroma of charcoal grilling is irresistibly delicious! It's a pleasure to eat with Hiroto Sato's beautiful pottery. The pottery has a vivid orange or blue shine depending on the firing, truly magnificent. - Icelandic lamb. Thick and refreshing deliciousness! The sweet potato (Mequon) is cold-aged for a year, concentrating its sweetness. - Uni pasta. Incredibly mild and delicious pasta! I love this pasta! The fact that the menu changes every month at this level of quality is remarkable. I will definitely visit again!

In addition to the photos, we also enjoyed a champagne toast, tea sweets with the course, and herbal tea. All the dishes were delicious, and the red wine paired with the meat dish was also tasty. The staff were all warm and friendly, making it a happy moment!

First visit. I had a 12:00 reservation, but arrived early at 11:40. I was promptly seated upon arrival and started the meal. The dishes were served smoothly, with clear explanations, and were very delicious. I am very satisfied with both the food and service, and was truly impressed. I will definitely come back again.

I visited the Salone Group's restaurant in Hiroo, which is a branch in Tokyo and Osaka that has been listed in the Tabelog Top 100 in 2022, and received the Tabelog Bronze in 2021, 2020, 2019, 2018, and 2017. The signature dish is the Mezzo Uovo, which is like a fried egg made with quail egg yolk, cheese, and truffle. The dishes are well-prepared and delicious, such as the Kinmedai with dried tomato and tomato sheet, and the use of purple shiso leaves. The Kogen Wagyu dish was small but flavorful, and the Charred Shamo Tagliolini was delicious. However, the Brodo di Pesce with Kinmedai was a bit salty and had too much soup, which affected the texture of the fish skin. The Kinkaham and Zucchini dish was harmonious, and the Snack Pine Creme a la Vanille was decent. Overall, the restaurant offers a unique fusion of Italian and Japanese cuisine, although some dishes relied too heavily on cheese. The service was attentive and the staff were knowledgeable about the dishes.

Today, I decided to have lunch at Il Teatrino Da Salone in Minami Aoyama, even though I am alone on my day off. I was able to make a reservation for one at the counter seat. The restaurant is located underground. I arrived before the opening time and waited outside for a bit. When it was time, I was guided inside and seated at the counter at the back. The seating was spacious and comfortable. It was quite hot, so I ordered a non-alcoholic Hitachino Nest Non Ale. Here are the dishes I enjoyed: - Mezzo Uovo: A dish with black truffle aroma, olive oil, quail egg yolk from Hamanako Farm, and Bavarese. - Kinugawa Pork with Paprika and Nduja: A delightful combination of Kinugawa pork and paprika, with potato chips as an accent. - Uchiyama Farm Asparagus with Sweet Shrimp: Fresh asparagus with the sweetness of sweet shrimp. - Tagliatelle with Flower Young Pig and Girolle Mushroom: Girolle mushrooms add a rich flavor, with cashew nuts providing a nice texture. - Kinmedai with Fish Broth: A surprising dish with Kinmedai and fish consommé, offering a touch of Japanese influence. - King Island Beef with Hinata Charcoal and Kimihime Young Corn: The size of the young corn was impressive, and the King Island Beef was delicious. - Pasta with Sea Urchin: A small but tasty dish made with Hokkaido sea urchin. - Baba Napoletana with Festival Hayashi Watermelon: A dessert using watermelon granita, a creative and impressive dessert. - Bronte Pistachio from minimal Company: A smart and pleasant service throughout, with the chef personally greeting and explaining each dish. Despite dining alone, I had a great lunch experience and left fully satisfied. I look forward to visiting for dinner next time. Thank you for the wonderful meal.

The other day, I went to Teatro for a birthday celebration at the request of my close sister who has been friends with me since before Teatro's visit to Japan. We have been having birthday parties at Teatro for 3 consecutive weeks, but I have been going there for 10 years since the time of the 3rd chef, and it is always a comfortable and favorite place for me. The dishes using charcoal were incredibly delicious, and the pasta was also too delicious. The watermelon dessert was also amazing! Good ingredients are really important! I will definitely go back to eat again! I still love Teatro ❤️

I had the monthly chef's special lunch course for May priced at ¥11495. The menu included Pecorino Toscano with truffle eggs, Shonan Pomoron with tuna and stracciatella, Icelandic lamb with peas and sansho pepper, Nakayama Ranch beef with shiitake mushrooms and tagliolini, Kinmedai with seafood broth, Kinugawa pork with asparagus, Yamanoshita Melon Farm musk melon with fromage blanc, Bronte pistachio with minimal cocoa, and coffee or tea. We also had 2 glasses of red wine. The menu doesn't have specific items listed, but if you mention your preferences, they will bring recommended dishes. My companion had apple juice, a cheese platter, and onion pasta topped with sea urchin, and extra melon due to their love for melon. We ended up paying a little over ¥47000 for two people. The food was delicious, but I'm not sure if I would come back at this price point. There wasn't anything particularly outstanding, but if I had to choose, the additional onion pasta was really tasty. The flavors were good! The petit fours were especially delicious. Petit fours are usually quite sweet, but here they were more on the mild side, almost making me want seconds!

Reserved a private room for two people. The spacious private room had a wine cellar inside. The dishes we enjoyed were: Metzo Wavo with summer truffles, Tuna Stracciatella, Lamb and Peas (bite-sized), Rice with Hoshiyutaka and Hoya (using long grain rice produced in Japan), Shiitake Shin Meat Bolognese (with tagliatelle and truffle topping), Kinmedai Brodo Di Pesce, Kaiseki Beef Lamp with Uchiyama Farm asparagus, Uni pasta, Melon fromage blanc, Bronte pistachio with minimal cocoa. The highlight was the stylish fried egg as the first dish! It was made to look like a small fried egg with quail from Hamanako Farm on top. The aroma of summer truffles was strong and it was incredibly delicious. The champagne pairing also matched the ingredients well. The MVP for me was the Kinmedai Brodo Di Pesce. The Kinmedai that came in the middle after eating pasta and risotto was impressive. The Brodo was also a light yet flavorful soup that I would want to drink for the rest of my life. The pasta is homemade, and it turns out it's made by someone who has participated in the Barilla Japan competition (I forgot if they won or placed). It was so delicious that I asked about the recipe, but it seems like something I wouldn't be able to do on my own. The main dishes and desserts were also delicious, and the course was enjoyable visually, aromatically, and taste-wise from start to finish. While the portion of each dish wasn't too large, by the end of the course, both our stomachs and happiness levels were full. Perhaps it's because of the variety of wines we had with the pairing. Excellent! I heard that the menu changes monthly, so I would love to visit again next month. Thank you for the wonderful meal.

The restaurant Il Teatrino Da Salone is perfect for a date night. The Italian cuisine is exquisite and the staff is friendly and engaging. The monthly dinner course features seasonal ingredients cooked over charcoal, priced at 24,200 yen. The menu includes dishes like Pecorino Toscano with truffles and eggs, Wagyu beef tongue, and squid with orange. Each dish is beautifully presented and delicious. The meal ends with a handwritten menu as a special gift. Overall, a perfect spot for a special date night.

Salon-type restaurant where you can sit at the counter. I was surprised by how young everyone was, and I learned that the purpose is to convey the energy of young staff to the guests. They have great hospitality, and the team decides on the direction of the food and wine. I'm glad I changed my initial lunch plans to dinner. I had the best-tasting food and wine at the Salon and had a very pleasant time. Thank you for the meal~!!!

Detailed descriptions of dishes are provided on this card! The pasta is incredibly delicious. Other dishes are also beautiful and attractive. While writing this, I feel like having sea urchin pasta again haha. #Italian #SeaUrchin #Tagliolini #FireflySquid #GoldenEyeSnapper #ShinshuSalmon #Duck #Ragu #Mascarpone #AgedMeat #Aoyama

April Menu ✨ This was my 4.5th visit already, even though I just went last month! I always get a private room, but this time I tried a table seat. This place has become so comfortable for me! Whenever I can't decide where to go, I end up here. They have their classic dishes, as well as new ones using seasonal ingredients every month. I always look forward to what they'll have next.

I visited Il Teatrino Da Salone, part of the Salone Group, for lunch in Minami-Aoyama. The atmosphere is not too formal and very user-friendly. The theme is a fusion of Japanese and Italian cuisine, with attention to detail. When you come here, make sure to try the Uni Tepita.

It was a birthday celebration. The restaurant was located in a calm atmosphere in Minami Aoyama. The course menu changes monthly here! However, the Pecorino Toscano truffle egg and the fish dish Brodetto Pesce on the course menu are regular menu items that are available every month! Every dish was made very carefully and both the appearance and taste were truly delicious. Particularly delicious were the Kinmedai Brodetto Pesce and the Strawberry Story Vincent Crepe. The Kinmedai Brodetto Pesce was grilled Kinmedai fish dipped in a soup made only with fish broth. The fish was delicious, but the soup was especially exquisite! The flavor was gentle and Japanese-style, but the dill oil added a touch of Western flavor. The Vincent Crepe was a crepe dessert. The crepe was chewy, with crunchy cookies, sweet and sour strawberries, and a cold, milky ice cream on top... It was truly delicious...♡ I love crepes, but this was the best Italian dessert I've ever had. The staff were all very kind and pleasant. The service was smart, and their manner of speaking was gentle and soothing. It was a comfortable place. It was also very nice that the chef came to greet us before and after the meal. I would love to visit again on a special occasion.

I enjoyed my meal while watching the cooking and plating at the counter. The course included 3 appetizers, pasta, fish, meat, 2 desserts, and tea. The beef tongue and Kurobuta pork in the appetizers were particularly delicious. The beef tongue was thick but very tender, with a rich meaty juice that made me want to keep chewing without swallowing. The lime on top added a refreshing touch, and the potato plate was crispy and added a nice contrast. The Kurobuta pork was also not too fatty, and each chew brought out more flavor. The pasta had a nice aroma, and overall, I was very satisfied. I just wish there were a bit more vegetables. I'll check the course menu next time I revisit.

The restaurant has a great atmosphere and the food is enjoyable with thoughtful touches throughout. The service was also very good, making me want to recommend it to others. The seasonal ingredients were delicious and the course menu was fun. I went for lunch this time, but dinner seems just as good. The wine pairing was nice, although the lunch was a bit pricey at 8000 yen per person with one bottle. The menu changes monthly, so I would like to go back again. The only downside is that it's a bit far from Omotesando Station, so it's best to call a taxi for the return trip.

I visited for lunch♪ The Pecorino Toscano Truffle Egg Cheese, resembling a fried egg, was delicious with a good balance of cheese and truffle. I also ordered the sea urchin pasta as an extra, but it was a bit watery and not quite up to par. The monthly chef's special lunch course for January was priced at ¥11,495 (tax and service charge included) and included Pecorino Toscano Truffle Egg, Bluefin Tuna with Beets and Raspberries, Anemella with Chanterelle Mushrooms, Chestnut Flour Pappardelle with Aki-Takada Venison, Red Seabream with Brodetto, Miyazaki Kurobuta with Celery Root, Bronte Pistachio from minimal company, and Coffee or Tea. I love charcoal-grilled dishes, so I'm thinking of going back again. Thank you for the wonderful meal♪

On my 24th visit (January 2023), I chose my favorite small theater for this year's first lunch at Salone. I traveled from Hakata, and although the plane flew, we had to carry extra fuel in case of rough weather, so we were 30 minutes late. Therefore, I arrived at the restaurant at 12:30, 30 minutes later than the reservation time. (Of course, I called to inform them.) I heard that the menu composition had changed quite a bit, so I ordered a non-alcoholic beer and started lunch with the classic appetizer (this time it was black truffle instead of white). The dishes were served promptly, and we had a pleasant time. The highlight of the day was the pasta. The pappardelle made with chestnut flour held up well against the rich deer ragu sauce, creating a well-balanced dish. The soup was also delicious. When the main course arrived, I realized that I was still on my first drink. Since the number of dishes was reduced, I couldn't pace myself properly. It was then that I noticed on their website that the lunch menu and dinner menu were separate. The lunch was priced at 9,500 yen (excluding tax and service charge), while the dinner was 20,000 yen (excluding tax and service charge). Considering the content, I don't think the lunch price is particularly high, but when I think that the price is almost the same as the lunch with Vapore in SALONE 2007, I am undecided on which to choose for the next lunch on my return from Hakata. Lunch at Salone in January 2023: Appetizer: Pecorino Toscano, Black Truffle, Egg First course: Bluefin Tuna, Beets, Raspberry One bite: Anemella, Chanterelle Pasta: Chestnut Flour Pappardelle, Aki Takada's Honshu Deer Soup: Golden Eye Snapper, Broth Di Pesce Main course: Kinuta Pork, Hinata Charcoal, Celeriac Dessert: Baba Napoletana, Zenbei Farm Red Orange Petit Four (Bronte Pistachio, Minimal Cocoa) & Coffee (Macchiato)

Il Teatrino da Salone is an Italian restaurant located on the Higashi-Nipponbashi street in the Hiroo Nisseki Hospital area, owned by the SALONE group, which boasts Chef Yuge, the pasta world champion who has appeared in media such as JobTune. I used to love visiting Lotte Cento, a casual pasta restaurant owned by the SALONE group in Kayabacho, but it is currently closed due to the building being rebuilt. Craving the taste of Salone, I decided to visit Il Teatrino da Salone. As I opened the door and descended the stairs, a chic and elegant atmosphere greeted me, creating a sense of extraordinary ambiance. Seated at the main counter on spacious and comfortable chairs, I felt like I was in the front row of a theater, eagerly anticipating the culinary performance about to unfold. With a toast of sparkling wine, engaging in conversation, and watching the chefs prepare the dishes across the counter, I couldn't help but wonder what the next course would be. It was a truly blissful time. Tonight, I enjoyed: - Amuse-bouche: Quail egg from Hamanako Farm with Tuscan black truffle - Tart pie with Kawamata Shamo and apple, accented with Porcini Pejarme and hazelnuts - Saury from Hitachi Omiya with turnip and chrysanthemum puree, black radish achiote (balsamic) and yuzu accents - Taliolini with cloud ear and scallop, sprinkled with lemon zest - Mushroom and baby pig risotto - Venison loin tartivo - Fugu roe and scallop fonduta brodetto (seafood broth soup) - Uni pasta dessert trio: La France and Vin Santo sorbet, cocoa and kumquat with Catalana, pistachio brioche with gelato Each dish was delicious and beautifully presented, with various flavors and hidden touches that surprised and delighted me. I had a truly sublime experience, enjoying the exquisite dishes, the detailed explanations provided by the staff, and the perfectly paired beverages. The hand-written menu detailing today's offerings and ingredients provided at the end was also a wonderful touch. Excellent! Thank you for the feast!

This is my second visit! The hospitality is very good, in addition to the food. I find that I often return to restaurants where the customer service is heartfelt. The food was delicious, the atmosphere was lovely! I will definitely come back again ✨ I don't drink alcohol, but there were plenty of soft drink options available which was enjoyable. Thank you for the meal ☺️

The restaurant only offers a special course until the 30th. The Pecorino Toscano Truffle dish has rich cheese and a good truffle aroma. The Kawamata Shamo and apple bite-sized tart is incredibly delicious. The best dish of the day was the saury, perfectly cooked and seasoned. The tagliolini and mushroom risotto were also delicious. The Ezo deer was tender and flavorful, accompanied by tasty vegetables. The Ikeda beef was a bit fatty but delicious. The soup was amazing. The sea urchin pasta, despite not being a fan of sea urchin, was surprisingly delicious. The three dessert options were all tasty. Everything at this restaurant is delicious, it's an amazing find!